RECIPES

Hasty Mushroom & Port Gravy

Whip up this robust gravy to complement beef. You can make the gravy from scratch or use the drippings and juices from roast beef to make pan gravy (see below). The recipe evolved from my basic Hasty Gravy, which is plentiful and can be prepared in advance. Want it gluten-free? Try: Hasty Mushroom & Port Gravy (Gluten-Free). Need an all-purpose gravy guide? Hop on My Gravy Train.

Remove from heat. Add some or all of remaining 1/2 cup (125 mL) stock mixture to adjust thickness. (Gravy will thicken more as it cools.) Adjust salt. Add browning.

Makes 4 cups (1 L).

Kitchen Secrets: To prevent lumpy gravy, it’s important to add stock gradually and to whisk until smoothly combined before adding more. For thicker gravy, continue to simmer until reduced as desired.

Tool Time: I use a ball whisk to make mushroom sauces and gravies. It has open prongs, each one topped with a little ball. The mushrooms won’t get stuck in it.

Bright Ideas: For the smoothest, richest, most decadent gravy, add heavy cream (35%) in place of some of the remaining 1/2 cup (125 mL) stock.

Oh No: Never cover the pan to keep your gravy warm. It will thin out if steam attacks it.

Make-Ahead: You can prepare this gravy a day or three in advance. Refrigerate it, and when the time comes, reheat in a small pan on medium-low, whisking occasionally, until bubbly. Or microwave it, stirring every 30 seconds.

B is for Browning: Sugar so darkly caramelized that it has lost its sweetness is sold as browning. It is used as a food colouring in everything from gravy to cake. Supermarkets sell browning.